Ingredients:
• 3-4 lbs chuck roast
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine (optional)
• 4 large carrots, peeled and cut into chunks
• 1.5 lbs potatoes, cut into chunks
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
Instructions:
1.
Preheat your oven to 275°F (135°C).
2.
Season the roast generously with salt and pepper.
3.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned.
4.
Remove the roast and set aside. In the same pot, add the onions and garlic, cooking until softened.
5.
Deglaze the pot with beef broth and red wine (if using), scraping up any browned bits from the bottom.
6.
Return the roast to the pot. Add the rosemary and thyme.
7.
Cover and cook in the oven for about 2 hours.
8.
Add the carrots and potatoes to the pot. Cover and continue cooking for another 1-1.5 hours, or until the meat and vegetables are tender.
9.
Remove the roast and vegetables from the pot. Let the roast rest for a few minutes before slicing.
10.
Serve the sliced roast with the vegetables and some of the cooking liquid.
Enjoy your hearty and comforting meal! If you have any questions or need more tips, feel free to ask. blush